Do you make your own crust?
That is a bit time consuming. And labor intensive if you don’t have a stand mixer to do your kneading for you.
No need. Typically people like sugary dough. But there are any number of bread products out there that will suit just fine. The flavor is in the toppings. I’ll fry an Italian sausage link in soya sauce and butter with seasoning, spread some marinara sauce and top with cheese in the toaster oven. That doesn’t take that long.
I have a nice recipe that doesn’t take more than a half hour to make (although I cold ferment it for 24 to 72 hours) by hand.
I make a lot of pizza. Heck, about twice a year I even order two 5lb blocks of cheese from Wisconsin. The cheese freezes well.
When I make it, I usually make about 4 at a time, to freeze some fully made one ones, plus a couple of par-baked shells/crusts.
One option is go to a local pizza joint and ask to buy just the dough, and then either use it immediately, or freeze it.
But making pizza isn't as labor intensive as making bread. I never use a stand mixer for either. Heck, making focaccia is probably one of the least intensive forms of bread to make.
For Pizza, mix up the dough, let rise one (in a refrigerator overnight is best to develop the dough. Take out in the morning and portion it, ball it up, let rise a second time before using it. When making a Sicilian style pizza, I make a wetter dough and let rise in rectangular trays before par-baking the crust.